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There are two crusts in a box of Pillsbury Pie Crusts; you will need only one crust for this recipe. Serve with hot sauce.
- 1 onion, chopped fine
- 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces
- 1 tablespoon vegetable oil
- 1 tablespoon chili powder
- 2 garlic cloves, minced
- Salt and pepper
- 1 pound sliced deli roast beef, cut into 1-inch pieces
- One 15-ounce can black beans, rinsed
- 1 cup frounceen corn
- 1/2 cup barbecue sauce
- 1/2 cup beef broth
- 2 tablespoons cornstarch
- 1 refrigerated Pillsbury Pie Crust
Adjust oven rack to middle position and heat oven to 425 degrees. Microwave onion, bell pepper, oil, chili powder, garlic, and 1/4 teaspoon salt in large bowl, stirring occasionally, until vegetables are softened, about 5 minutes.
Stir in roast beef, beans, corn, barbecue sauce, broth, and cornstarch. Season with salt and pepper to taste. Transfer to 9-inch pie plate.
Carefully lay pie crust over top. Tuck overhanging dough underneath itself to be flush with rim of pie plate. Cut three 1-inch steam vents into top of dough. Bake until filling is bubbling and crust is browned, about 25 minutes, rotating pie plate halfway through baking. Let cool slightly and serve.
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
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